Cooking Light Magazine, August 2010
- 4 (6-ounce) mahimahi fillets
- Cooking spray
- 1/4 teaspoon table salt, divided
- 1 slice center-cut bacon, finely chopped
- 1 garlic clove, thinly sliced
- 1/4 teaspoon paprika
- 2 plum tomatoes, seeded and diced
- 2 tablespoons butter
1. Sprinkle 1/8 teaspoon table salt evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes or until well marked. Turn fish over and move to indirect heat; grill 12 minutes or until desired degree of doneness.
2. Heat a small skillet over medium heat; add bacon to pan. Cook 5 minutes or until bacon is almost crisp, stirring occasionally. Add garlic; cook for 2 minutes, stirring frequently. Add paprika, and cook for 20 seconds, stirring constantly. Add tomatoes, and cook for 3 minutes. Stir in butter. Remove from heat; stir in remaining 1/8 teaspoon table salt. Place 1 fillet on each of 4 plates; top each serving with about 2 tablespoons tomato mixture.
Notes & Tips:
I used frozen Mahi Mahi fillets, if you want to use fresh you should "brine" the fish in salt dissolved in water for 20 mins. I also used "I can't believe it's not butter" the recipe still tasted great! I'm sure it would taste even better with real butter.
Fat:8g (sat 4.4g,mono 1.7g,poly 0.5g)